Clams and XO with Scarborough Green Label Semillon
Serves 4
This recipe is one for those who like to get messy - there is nothing better than picking your way through the clams with the spicy, umami XO sauce. Mop up with a fresh baguette and a glass of Green Label Semillon for a fantastic weekend lunch dish. The recipe for the XO sauce makes 750ml but is great to have on hand in the fridge. It will easily keep for three months in a sealed container.
Ingredients
Clams
1kg diamond shell clams
2 long red chillies, cut into strips
1 bunch shallots, white part cut into 3cm strips
1 bunch coriander
XO sauce
100g compoy (dried scallops)
100g dried shrimp
100ml Shoaxing wine
300ml veg oil
200g bacon, finely chopped
100g ginger, finely chopped
60g sugar
40g salt
1 bunch shallots, finely sliced
2 long red chillies, deseeded and finely chopped
20g chilli flakes
100g garlic, minced
Sauce
Soak the compoy and the prawns separately overnight in just enough water and shoaxing to cover them. The next day steam the compoy for 1 hour in the soaking liquid until plump. Shred the scallops with two forks until it's like floss. Keep the steaming liquid. Strain the prawns also keeping the liquid.
Method
Soak the compoy and the shrimp separately overnight in just enough water and shoaxing to cover them. The next day steam the compoy for 1 hour in the soaking liquid until plump. Shred the scallops with two forks until it's like floss. Keep the steaming liquid. Strain the prawns also keeping the liquid.
In a heavy based saucepan heat the oil to 130°c and add the bacon. Cook for a few minutes until crispy, add the prawns, cook for another two minutes then add the compoy and cook until slightly caramelised. Add the ginger, sugar, salt, shallots, chilli and garlic. Cook for 2 minutes then add the reserved liquids and continuously stirring over a low heat, cook until it reaches a jam consistency.
Cook the clams over a high heat until they start opening. Add a few tablespoons of XO followed by the chilli and shallots. Garnish with coriander.
Serve immediately with a cold glass of Green Label Semillon.
Serve with Green Label Semillon
Hunter Valley Pinot Noir has a proud tradition as you’ll see when you breathe in the core of cherries, rose and earth.
A medium bodied wine that’s perfect with savoury dishes.